In Chicago, New York, L.A., and other American cities, the delicatessen was the lifeblood and the linchpin of the Jewish community. The "soul food" and atmosphere it dished up became a quintessential part of American culture for Jews and non-Jews alike.

A house without a cat is like a day without sunshine, a pie without fromage, a dinner without wine.—Julia Child The world knows Julia Child as the charismatic woman who brought French cuisine to America and became a TV sensation, but there’s one aspect of her life tha

Beyond the locavore movement of shopping at farmers markets and joining community-supported agriculture organizations (CSAs), we are global eaters, excited to explore the tables of Thailand, China, Japan, Peru, India, Ethiopia, and more at ethnic restaurants.

For the past 20 years, Jeffery Pilcher has investigated the history, politics, and evolution of Mexican food, including how Mexican silver miners likely invented the taco, how Mexican Americans in the Southwest reinvented it, and how businessman Glen Bell mass-marketed it to Anglo p

“Let thy food be thy medicine and thy medicine be thy food.” —Hippocrates Dr. Michael Fenster is making a house call to the Culinary Historians of Chicago. And he’s going to ask all of us if we are healthier today compared to previous generations.